Instructions

Marination

Add the Chicken and let it marinade for 1-2 hours in the refrigerator.If you don't have the time, you can skip the marination time or try to do it for 10-15 minutes atleast.

Browning the Chicken*

Using the SAUTE setting, Heat the instant pot.Let it read "HOT" before you add oil.

Place the Chicken, skin side down.Brown* it for 3-4 minutes till you get a nice sear.Flip and sear the other side.

Cancel Saute, Remove the chicken from the instant pot and set aside on a plate.

Pressure Cooking

To the inner pot, add Chicken Stock or Water and deglaze**Check Notes)

Add Rice, salt, turmeric and cumin.Mix it up.

Place the seared Chicken Thighs on top.(Do not mix!)

Close the lid and PRESSURE cook for 8 minutes on HIGH.

10NPR- Once the cooking time is over,Let the pressure release naturally for 10 minutes before QUICK RELEASE.

Video

Notes

Browning the Chicken*

You can also do this step in a cast iron pan instead of the instant pot.It will be faster and you will get better colour.

To make sure you get all the pan Juices,Add the water to the pan after you have seared the chicken thighs, use a spoon to dislodge any caramelized bits in the water and add it to the rice while pressure cooking.

Deglaze**

After you brown the chicken in the instant pot, there might be some brown bits stuck to the bottom.These needs to be gently removed to avoid the BURN message.

The best way to do this is to add some liquid and using a wooden spoon, gently rub the brown bits to dislodge them.(see the video for more).